Loquat Chutney
I’m lucky enough to have a 25-foot tall loquat (Eriobotrya japonica) tree in my yard (no, not kumquat). It’s a prolific leafer, so I get free carbon for my compost …
I’m lucky enough to have a 25-foot tall loquat (Eriobotrya japonica) tree in my yard (no, not kumquat). It’s a prolific leafer, so I get free carbon for my compost …
Be sure to catch our new YouTube series LIVE, every Friday at 9am Pacific/12pm Eastern! We take a deep dive into a topic each week! Salt, sodium chloride or NaCl, …
Most of the microbes that do the fermentation work are like us; they prefer room temperatures. If it’s cool enough in your house during cold months (say, below 68 °F/20 …
This is one the most frequently asked questions in just about every workshop I teach. So, my usual advice as with exploring or eating anything (fermented or not!) is to …
I recently discovered masa, which is (properly) processed corn flour. It’s a staple and the main ingredient in much of Mexican cuisine– from tortillas to tamales! From Azure Standard’s [affiliate …
I was privileged to be invited to chat with Hilda Labrada Gore (@holistichilda), illustrious and gracious host of the wonderful Wise Traditions podcast! Check out and subscribe to the podcast, …
Listen to my Latest Podcast appearance! Listen on: Spotify | Apple I’m thrilled to share my recent podcast with the amazing Adam Parker from the Ideal Day Podcast. Adam and …
Stop by and say Hi, and pick up a copy of my new book, Fearless Fermenting! Also available on Amazon and on my website if you can’t make it in …
It happens to the best of us. Your sourdough bread just doesn’t rise properly while proofing. This was an attempt at my new Lazy Loaf Sourdough bread technique. I believe …
I will be hitting the road again in late March and early April 2025, to share my new book and sling some sauerkraut with the good people of the Pacific …

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